Timeout Deli & Grill
4311-2 US Highway 17, Fleming Island, FL 32003 · Permanent Food Service · License 2001164
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in reach in freezer, raw beef wrapped in plastic wrap next to ready to eat corn beef hash wrapped in parchment paper.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee at grill cracking raw eggs into bowl then mixing and putting raw eggs on grill and then touching spatula and switching tasks to flip pancakes and cook sausage with no hand wash or glove change in between. Spoke to operator about proper hand washing procedures.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed cooked potatoes on cart by grill, operator states he leaves them on cart for morning rush. No written procedures available for use of time. Operator added cooked potatoes to time paperwork using current time frames.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed on triple sink a bag of frozen sliced ham and a bag of frozen cooked chicken inside metal bowls in standing water to thaw.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed Ice build up on multiple food items in reach in freezer as well as on shelves.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed throughout kitchen, single service bread bags being reused to store food items.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed multiple employee items on prep table by office with food being prepped for use.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.